Chicken Paillard with Arugula, Tomatoes and Parmesan Dressing

I love me some chicken paillard. It is an absolute favorite! If you have never made or tried a paillard, I definitely encourage you to pound up some chicken and get your frying pan hot! This recipe involves panko bread crumbs, which are another favorite in the Cunningham household. Please, please buy some panko and slap it on some chicken or add it to your pasta! You'll love it, I promise!

This recipe inspiration comes (again) from my celebrity chef crush...Tyler Florence. The chicken paillard is an exact recipe of his, while the dressing is my take on his recipe. If you don't feel like making the dressing, feel free to get a good bottled dressing to cut down on time. This is actually a great family meal! If topping the chicken with the greens and dressing freaks you out, then I encourage you to make the salad and serve alongside. I tell you though...nothing beats a good chicken paillard topped with a creamy dressing and greens.

Serves 4

Ingredients:

4 boneless, skinless chicken breast, pounded flat

1 cup flour

4 eggs beaten with a bit of milk

2 cups panko bread crumbs

Olive Oil

Salt and Pepper

4 big handfuls arugula or spinach

24 cherry tomatoes, halved

lemon wedges

Dressing:

1 cup mayo

juice from 2 lemons

3 garlic cloves, chopped

1 cup arugula

1/2 cup grated Parmesan

Splash of olive oil

Splash of Frank's Hot Sauce

Begin by making the dressing. Combine all the ingredients in a blender or food processor until smooth and thick. If you'd like to thin the dressing down, add a bit of water until it is the consistency of your taste. Refrigerate the dressing for at least 30 minutes before dressing the greens and chicken. The dressing will save for up to 3 days.

For the chicken, begin by placing each breast in a ziplock bag or between 2 sheets of plastic wrap. Then, how can I say this, pound the daylight out of the chicken until it is as flat as possible without actually being holey. I like to cut the breasts in half, butterfly style, to make the job fast and uber efficient. Pound the heck out of those and then set up your breading station. On 3 plates, place flour, eggs, and panko. Place the plates in a row and season each station with salt and pepper. Next, coat each breast and lay out on a baking sheet to make the crust really crispy. Let sit for 10 minutes or so.

In the meantime, heat olive oil in a frying pan or (as I prefer) a large stock-pot. By using a stock pot you ensure that all the oil popping and mess stays in the pan and not on you or your stove/counters. Good idea, huh?? So... heat the oil one at a time cook the chicken for 2-3 minutes each side., depending on how thin you pounded the chicken. I usually get mine super thin and cook each breast about 1 minute per side, give or take a few seconds. (Super fast, I tell ya'!!) As each piece finishes lay out on baking sheet and keep warm in an oven set at 200 degrees.

To serve place greens and tomatoes directly on top of the chicken. Drizzle dressing over the chicken, garnish with lemon wedges and serve with a nice glass of Pinot Grigio.

Have you tried Roasted Kale Chips!?

Photo Courtesy foodnetwork.com

I know what you're probably thinking. Roasted kale?? But, I can attest roasted kale chips is waaay better than you could possibly imagine or predict! These were so good, that now I actually notice kale at the grocery store and I crave these instead of regular chips. This recipe is from Tyler Florence's Family Meal, which I adore. I have heard lots of stories of people who have attempted to make kale chips to no avail, but this recipe is fail-safe. It is Tyler time tested method. Please try them. If you don't like them (but you will) bring them to me!!

Roasted Kale Chips, Tyler Florence

3 bunches of Kale, (or you can buy pre packaged kale that has been cut and separated from stem

EVOO

Sea Salt

Fresh Ground Pepper

Preheat the oven to 350 degrees. If you have bunches and not pre packaged cut kale, start by washing and drying the kale. Cut the kale into chip size pieces, cutting away from the stem and tossing out the meaty stems. Lay out kale on a baking sheet and drizzle with olive oil. Toss with your hands. Sprinkle salt and pepper of kale. Toss again. Bake for about 35 minutes.

Crazy Good Chicken Tacos

So, I don't really love Martha Stewart for plenty of reasons but I do have to hand it to her for all her domestic goddess-ness. Somehow, I started receiving Martha Stewart Living when we moved to Denver and I have found that although Martha is neither personable, relatable or endearing...Girl can cook!! She has a great feature in the magazine where four recipes are printed on card stock and tear-outable! I am always tearing pages out of magazines an stuffing them into my recipe baggy. Yes, I keep prized recipes for inspiration in a ziplock baggy.

Anyway, a while back I used a recipe of hers for inspiration for a new and different kind of taco. We all know how easy it is to throw ground beef or turkey into a skillet with a little taco seasoning...I am not talking about these kinds of tacos. Those can be good, but I am talking crazy good chicken tacos!! Her recipe is a bit different as it is a "veggie" taco but the theory is the same: Tacos don't have boring.

Crazy Good Chicken Tacos with Tomatillo Salsa (inspired by Ms. Martha May 2011)

For the salsa:

8 tomatillos, rinsed and quartered

3-4 garlic clove, whole and UNpeeled

3 canned chipotle peppers in adobo, chopped

1 teaspoon sugar

In a cast iron skillet cook tomatillos and garlic until charred on all sides. After cooking, let cool. Peel the garlic and chop tomatillos and garlic. In a small bowl mix garlic, tomatillos, chipotles, sugar and a dash of salt. YUM!

For the Tacos(8 tacos):

8 tortillas, I use store bought hand-made style La Tortilla Factory Handmade Corn

3 large chicken breasts, roasted and shredded

2 medium yellow onions

2 tablespoons brown sugar

1 can navy beans, drained

5 handfuls romaine lettuce

1/2 cup queso fresco, crumbled

2 tablespoons butter

3 tablespoon olive oil

Salt

Pepper

Begin by roasted chicken breasts on baking sheet with olive oil, salt and pepper. Bake at 350 degrees until cooked thru, about 30 minutes When finished, let chicken cool and shred with a fork and knife. While chicken is roasting, heat butter in pan. Caramelize the onions over low heat. After about 10 minutes add a dash of oil and the brown sugar. Continue to caramelize until soft and brown for a total of 30-40 minutes. Remember to caramelize you must cook slow over very low heat. Add garlic and beans after onions are brown, keeping them separate but in the same pan. Cook for a few minutes. Then add lettuce and cook until wilted. Again, keep the onions, the beans, and the greens separate. Season the entire pan with salt and pepper.

Heat tortilla in a non stick skillet for 30 seconds. Spoon on fillings: chicken, beans, greens, onions, queso fresco and tomatilla salsa.

What Happened on Colfax Avenue

Something happened the other day. I cannot get over it.
Colfax Avenue is this giant street that runs from Aurora to Golden.The Safeway I visit is off Colfax. On Tuesday, after stocking up on a few groceries I hopped in my orange car and exited the parking lot with my right blinker clicking away. My light was red and approaching my direction was an old beat up car with it's blinker clicking away. It appeared as though the beat up white car was just about to turn right onto the street where I was coming from. So, I turned right.
BUT, instead of turning right like the blinker on the beat up car suggested, the car blasted through the light just barely missing me, changing lanes in the process. The man started honking his horn as he swerved to avoid me. Mind you, this wasn't a James Bond swerve it was a typical everyday swerve. He sped up to get up next to me just as I was about to make a U-turn. He pulled up closer on my right side. Closer. Closer. The man was inches, if not centimeters from my car.
The driver and his passenger were hanging their whole bodies out the driver's side window. I made eye contact only once. I was trapped. I was afraid if I made the U-turn my car would scrape against the fake-out blinker man's car. He was yelling obscenities at me. Words that start with F and B and C!!! He also referred to me as white(at least he got one thing right), as a whore and other horrible, terrible, terrible things that I cannot repeat. He kept screaming and I kept inching my way forward trying to get out of there. Finally, as I peered to see his status, he lifted his arm and throw a small metal box at my car. It hit the roof of the car(which is all glass) with a giant thud. He continued to yell. I pressed the gas and did a U-turn that Jason Bourne or James Bond or any other bad ass would have been proud of. Then, I started crying. I turned down neighborhood streets, peering out my rear view for a view of the scary man in the crappy car. I lost him, I don't know if he was following me. I was crying as I tried to call Brian. He didn't answer. I finally got a hold of my mom and told her what happened thru my sobs. It wasn't the fact that I almost got into an accident. Because, I didn't. An accident didn't happen and it was pretty far from happening minus the man having to change lanes because he was unaware his blinker was telling other drivers he was turning right when he was not. What I can't get over is the way he spoke to me. No one, ever, has said any of those things to me. At least not to my face. No one has yelled with their fists in the air and their face full of fury that I was a "F*&$# White Bitch" (and that was the nicest thing he said to me.) I have never in my life seen someone full of so much hate and anger over NOTHING. I started to think about all the times I have had to switch lanes or slam on my brakes. I imagined Brian or my Dad or my brothers after such an incident, hanging out of their cars yelling and screaming and harassing a woman.
I was thinking even if I had caused an accident, even if whatever happened was my fault, there was no excuse for the man and his passenger to speak(if you can call it that??) the way they did. Now, I feel sorry for those men. I feel sorry for the way they live their lives, the way they speak to strangers, to women. I feel sorry for all the issues they will face because of their diction and their behavior and their anger. I feel sorry they are absolutely unaware of their freaking blinker clicking away because their car is so junky. I pity them because they probably don't have insurances or licenses and certainly not girlfriends. I pity them because karma, actually, is the one whose the bitch.

Pappa al Pomodoro

Although the name makes it seem fancy, stuffy or difficult Pappa al Pomodoro is basically just bread and tomato soup. It is a rustic Tuscan soup that is hearty and filling and more delish than you could ever guess. It is also one of very few soups that is typically served in Spring and Summer. I made this on a whim, crossing my fingers that Brian and I would actually like it. I think the end product and the recipe I came up is exceptional. So so so good. Another great "Meatless Monday" alternative.( Except it is made with chicken stock) You can eat this as a main dish, side dish with a roasted chicken or grilled Italian sausages, or a hearty appetizer. Whenever you eat it, I assure you it will be better than you imagined. I promise.
Serves 3
Pappa al Pomodoro Ingredients
1 pint organic grape tomatoes
2 cups organic chicken stock, plus more to taste if desired
1 14oz can organic Muir Glen stewed tomatoes, crushed with fork
1 demi-baguette, (no larger than 5-6 inches) cut into cubes and roasted
3-4 garlic cloves, minced
Leaves from 4 small oregano sprigs
Olive Oil
Kosher salt
Pepper
Thyme
Red Pepper Flakes
1/4 c Romano cheese, shavings or grated
Basil, for service

Start by heating a saute pan with olive oil, salt, pepper and thyme. Once the pan is hot, add the pint of grape tomatoes. Roll them with a wooden spoon being sure to coat the tomatoes in the olive oil, herbs and spices. Cook over medium heat until the skin on tomatoes start to wrinkle and they are popping to the touch.
Turn on your broiler. Place the cubed baguette on a baking sheet. Drizzle with olive oil, salt and thyme. Place under broiler until golden brown on outside and still soft on the inside. Set aside.
Meanwhile, in a medium sized saucepan heat the chicken stock. Add the canned tomotoes and crush them with a fork in the stock. Add the chopped garlic, 1 tsp red pepper flakes, 1 tsp thyme, the oregano leaves and season with salt and pepper to taste. Let simmer about 10 minutes to marry the flavors. After 10 minutes add the cubed bread and stir constantly to break bread down. If the grape tomotoes are wrinkly and have begun popping, add them to the stock as well. Breaking them against the side of the pan with a fork. Scrape the bits from the saute pan into the soup pan. Let the soup simmer over low heat for another 20-25 minutes. Taste test while the soup is simmering, adding extra seasoning if required. Serve in soup bowls with a good sprinkling of Romano and basil.

Shroom Straff

My elliptical is downstairs in our basement. We have a TV down there, but only with a few channels. So I try to only go workout when there is something good on TV or else I will want to quit the elliptical. That usually means I will be elliptical-ing away with Oprah, Nate, Matt Lauer or Rachael Ray. I try to avoid working out to Rachael Rays much as I can, because then the whole time you are sweating you also are hungry. Which is just stupid. I did however, get caught in a Rachael Ray workout session a few weeks ago and I could not resistmaking her Mushroom Stroganoff for dinner that evening. I did change the recipe slightly, but since I did not write it down as I was preparing it...I don't remember what I did differently. This is an easy meal that is great for "Meatless Monday."

Rachael Ray's Mushroom Stroganoff

Meatball Subs

I can't even begin to tell you how crazy busy it has been around here. Sorry I have been a lame(once again) poster!! I have a ton of pics of recipes I have yet to upload. The good news is I just got a call from the Buddhist Monk (seriously) that fixed my Mac and I should have it TODAY!! YAY! Can't wait for my little white laptop to come home and for iphoto and everything else Apple related. I am so thankful for the nice monk who repaired my "Failing" hard drive and recovered all the lost data! Posting should be better and more frequent in the coming weeks! I also apologize for how BORING the blog has been lately. I am going to be adding funny stories from my kitchen and my life and recommended products to the site. :)

On to cooking, if you can call it that. I try to have a few "make ahead" meals in my freezer for quick un-thawing and dinner making when I don't feel like cooking or I am short on time. A while back I froze meatballs and marinara sauce. I didn't feel ike making the usual spaghetti and meatballs so I thawed the meatballs and marinara, cooked 'em up and served it all atop demi-baguettes with melted provolone and fresh basil. Such a quick and filling meal!!

For the Meatballs (turkey)
For the Marinara
Additional Ingredients:
demi-baguettes (1 per person)
provolone cheese(1-2 slices per person)
1 small bunch fresh basil, chopped or left whole

Prepare the meatballs and marinara or use previously frozen meatballs and marinara. If you are in a big time crunch a reputable jarred marinara (Mario Batali's brand is a good one) will do.

Slice 2 demi-baguettes (Smalller single serve baguette) in half. Place 3-4 meatballs on the subs. Spoon marinara over the meatballs on the baguettes. Place 2 slices of provolone on top of sauce and meatballs and place basil on top. Place in broiler until cheese is melted and bubbly.
Note: If you are on a diet I would not suggest making this:)

Greek-ish Scramble

They say that every 7 years our taste buds change, allowing us to try (and like) new flavors we might have previously dismissed. I also think it works in reverse and flavors that were once yummy become yucky. The past 6 months I have been opposed to eggs. I think it is the reverse taste bud phenom. I always have loved eggs and would, 100% of the time, choose eggy savory breakfast dishes over the sweet sugary ones. Now, eggs are kind of sicking me out. Regardless, I do make eggs on the weekends, hoping that my taste buds haven't betrayed me. This was a concoction that I did enjoy, eggs and all.
Serves 2

Ingredients
5 eggs
1/4 cup milk
Salt
Pepper
2 tablespoons butter
1/2 red onion, chopped tiny
1 jarred roasted pepper, chopped
1/4 c chopped Kalamata olives
1/3 cup feta cheese, crumbled
baby arugula, one handful per plate


Heat butter in pan over medium heat. In a bowl combine eggs, milk and sprinkle in salt and pepper. Mix with a fork. Pour egg mixture into pan with the heat on med-low. Gently mix in onion, peppers and olives. Cook until eggs are set, mixing ingredients into a scramble. Divide between 2 plates. One each plate top the eggs with a handful of arugula and the feta crumbles. Salt the greens and serve hot with a cup of joe.

Mustard Chicken Salad (Thanks Ina!)

I am so excited to be moving into Spring. I have already planted some herbs and I am ready to start again with cooking lighter, Springy type meals. This chicken salad is just the type of lunch/dinner I am talking about. Typically, I am not a fan of chicken salad. Perhaps that is because I imagine it being made from canned chicken....which really really freaks me out. Anyways, oddly enough a few nights ago chicken salad sounded like the perfect dinner. Thankfully, Ina has a great recipe that was a bestseller at her store, Barefoot Contessa, for years. I encourage you to try this easy, simple recipe for any spring or summer lunch or dinner. I have learned from reading cookbook after cookbook that the best way to enhance the flavor of chicken or shrimp or veggies is to roast! So, this chicken salad is made with roasted chicken and is one million times tastier than a poached or canned chicken salad. Good luck! Happy Spring!

Mustard Chicken Salad
adapted from Ina Garten, ingredients/amounts may be altered slightly
Ingredients
2 organic chicken breasts-boneless and skinless, roasted and cubed
3-5 cups broccoli florets, or frozen pieces
1 1/2 cups Best Foods Mayo(I always and only use Best Foods or Hellman's)
1/2 cup Grey Poupon Dijon mustard
1/3 cup Grey Poupon Whole Grain mustard
1 tablespoon red wine vinegar
3 tablespoons fresh tarragon, minced
10 small on the vine tomatoes, cut into quarters
1 regular container of baby romaine, Organics brand available at Vons/Safeway
Olive Oil
Salt
Pepper

Preheat your oven to 350 degrees. Place chicken breasts on sheet pan and sprinkle with salt, pepper and olive oil. Roast for about 30-40 minutes, depending on the size of the chicken breasts. When chicken is finished roasting, set aside on plate to cool. When chicken is cool, cut into 1 inch cubes.

In the meantime, steam the broccoli in colander over a pot of bowling water. When the broccoli is bright green and still firm it is done. Remove and set aside.

In a medium size mixing bowl combine mayo, Dijon, whole grain mustard, red wine vinegar. Mix welll and season to taste with salt and pepper. (about 1-2 teaspoons). Add in the cubed chicken along with tarragon, tomatoes, and broccoli. Serve over bed of baby romaine.

Roasted Red Pepper and Tomato Spaghetti with Ricotta

Such a simple meal for Spring! (Spring officially began yesterday:) It is a great way to go go for "Meatless Monday" at your homestead too! Although this technically is not yet the season of tomatoes, when you roast them slowly they tend to be just as flavorful of a ripe tomato in the summertime.
Ingredients (Serves 4)
14 medium tomatoes on the vine, cut in half
1/2 jar roasted red peppers
2 tablespoons fresh oregano, roughly chopped
2 tablespoons basil, roughly chopped
5 cloves of garlic, minced
1 teaspoon red pepper flakes
6 Fresh sprigs of oregano
1 pound spaghetti
olive oil
Juice from 1/2 lemon
2 dollops of ricotta cheese per serving (about 4)
1/3 c Parmasasn cheese, grated in food processor

Preheat your oven to 325 degrees. Line a baking sheet with tomatoes, cut side up. Drizzle with olive oil, salt and pepper. Sprinkle with chopped oregano and oregano sprigs. Roast for about 1 1/2 hours. Add roasted red peppers after tomatoes have roasted for the 1 1/2 hours. Roast for about another 30 minutes. Remove from oven and cover in foil to keep warm.

Cook spaghetti according to pasta directions. I use De Cecco or Barilla pastas. Reserve 1/4 c cooking liquid. While spaghetti is cooking, heat 1/4 c olive oil in a skillet. When pan is hot add the garlic and red pepper flakes and saute. Be careful not to burn the garlic. When the pasta is cooked add the spaghetti to the saute pan along with half of the reserved cooking liquid. Stir in roasted peppers and tomatoes. Add chopped basil, lemon juice, salt and pepper. Heat for about 3 mintues, tossing frequently. Serve the pasta in large bowls topped with a few dollops of ricotta cheese and a sprinkling of Parmesan.

Banana Bread

This morning I found myself with a few overripe bananas on my hands and a few hours of downtime. I couldn't stand the thought of tossing out the bananas. So, what better way to utilize them then classic banana bread?? I have made a few different recipes over the years, (because I always have overripe bananas) but I still think nothing beats a good old classic. Nothing fancy about this bread.
Banana Nut Bread
8-10 slices
Ingredients:
2 cups flour
2 eggs, room temperature
1 cup sugar
1.5 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon vanilla extract
3 large overripe bananas, (or 4 smaller) I think the browner the better
1.5 sticks unsalted butter, melted
3/4 cup chopped walnuts


Preheat oven to 350 degrees. Grease a loaf pan.
Mix flour, baking soda, salt and nutmeg in mixing bowl. Set aside. In another small bowl mash 1 (or 2 if using 4) of the bananas with a fork. Set aside. Using your mixer, mix the remaining bananas with the sugar until really creamy and smooth. Slowly add in eggs, butter and vanilla. Mix again until smooth. With mixer running, very carefully and slowly add in flour mixture. Mix (again) until smoooth and thick. Remove mixer. Fold in chopped walnuts and bananas from the small bowl. Pour into greased loaf pan and bake for about 1 hour and 10 minutes or until a knife comes out clean. The bread will rise quite a bit and will crack in the last half of baking. Don't worry, cracked banana bread is totally normal!

*Recipe adapted from Tyler Florence's Classic Pecan Banana Bread as seen in Family Meal. I used less bananas, walnuts and added nutmeg.

Favorite Sides

Here are a few of my favorite, couldn't be easier sides that go great with a million different meals!!

Roasted Baby Peppers and Shallots
Serves 4

2 boxes baby peppers, stem removed and cut into bite size pieces
2 large shallots, chopped
Drizzle of olive oil
1 teaspoon-ish Kosher salt
1 teaspoon-ish Pepper

Preheat oven to 400 degrees.

Place chopped shallots, baby peppers on tray. Drizzle with olive oil and sprinkle with salt and pepper. Toss with hands. Roast for about 20 minutes (depending on how many peppers you have) or until peppers are soft and glossy.


Smashed Lemony Potatoes
Serves 4

24 oz Yukon Gold potatoes
2 teaspoons lemon zest
3 tablespoons unsalted butter, at room temperature
Kosher salt
pepper
1 spoonful sour cream

Rinse potatoes in strainer. Fill medium sized pot with water. Salt the water. Place potatoes in pot, cover and bring to a boil. The reduce heat and simmer. Continue to cook until potatoes are tender. About 20 minutes. Once potatoes are cooked through, strain water from them and transfer to a serving bowl. Smash potatoes using a fork. Add lemon zest, butter and season to your liking with salt and pepper. If you want your potatoes even more tangy add a dollop of sour cream. Mix, being sure to keep the smashed texture of the potatoes. Sprinkle with parsley for a hint of green.

Turkey and Spicy Sausage Meatballs

I love a good meatball!!! These were a concoction I came up with few weeks ago. I wanted to do something with ground turkey instead of the typical pork, veal and beef. I took tips and ideas from my mom, Tyler and Ina and came up with this TO DIE FOR meatball recipe. If you don't like hands-on cooking then this is not the recipe for you! These are phenomenal meatballs that you'll want to add to your recipe box.

Ingredients
Makes about 20 meatballs
2-3 tablespoons ricotta cheese
2.5 cups Italian bread, cubed
Milk
1.25 lb Jennie O Italian Seasoned Ground Turkey
1 lb Hot and Spicy Italian Sausage
1/2 c Parmesan, plus additional for serving
1 large egg
2 tablespoon Parsley
1 teaspoon red pepper flakes
Olive Oil
Kosher Salt
Pepper
Fresh Basil Leaves
Optional- Mozzarella Cheese

Preheat oven to 400 degrees.
Start by placing cubed bread in bowl and soaking in milk. While bread is soaking combine turkey, sausage, ricotta, Parmesan, egg, parsley, and red pepper flakes in large mixing bowl. Season with salt and pepper. Be generous with the S&P, at least a teaspoon of each. Remove soaked bread and transfer to mixing bowl with all the other ingredients. Be sure to squeeze out any excess milk. DO NOT PUT ANY EXCESS MILK IN MIXING BOWL. Begin mixing ingredients with your hands until thoroughly combined. (I suggest you take off your rings:) When ingredients are well combined, shape into balls. You should have about 18-22 balls depending on how large or small you make them. I froze 12 of them and baked 8 meatballs. Line balls on lined baking sheet. Drizzle with olive oil and another sprinkling of salt and pepper. Bake for 35-40 minutes or until cooked through. When meatballs are finished baking remove from oven and top with slices of mozzerella and fresh basil leaves. Serve with Marinara and Spaghetti. Top with Parmesan.

Tip: This recipe sure makes a ton of meatballs. You can usually count of people having 2-3 meatballs if they are pretty hungry. If you are cooking for 4 people or less I suggest freezing a part of this recipes. I froze 12 of the meatballs. This is a great recipe to make ahead and have ready in your freezer to defrost and bake when you are short on time but are craving something spectacular! When I freeze anything I make a note of it on an index card on the side of the freezer, so I am not guessing or missing out on what's ready to go in there. I have cookie dough, meatballs, marinara sauce, chicken stock, pot pie, and chicken carcasses ready to go in the freezer right now!

Chicken Bouillabaisse

Last week I was having a Julia Child moment. Maybe because I saw her in all her quirky cooking glory on the Cooking Channel??? I don't know, but I suddenly had the desire to cook something decidedly French. The other cooking queen, Ina, has a Provencal Chicken Bouillabaisse in her cookbook, Back to Basics. I combined Ina's recipe with another and a few of my own ideas.
I wanted to butcher up my own chicken, so I used a whole one. The only issue was: I had no idea how to butcher a chicken and really crappy knives. The chicken butchering started off with lots of enthusiasm and ended up with a call to my mom in hysterics and eventually, Brian stepping in to cut up the sucker. (Everyone needs a Brian I've decided). So, Brian saved the day or rather the Bouillabaisse.
If I were to do it all over, I would instead use bone-in, skin-on thighs and drumsticks or chicken breasts. So much easier and lots faster. Bouillabaisse is typically made with fish and while I thought this was a great meal, I have made a few adjustments to the recipe I initially used, so that your Bouillabaisse turns out even better. Good luck.
Note: what gives this dish it's unique flavor is partially due to the saffron threads. Don't skimp on them, but please note that they run about $16 to $22 to purchase 2 teaspoons or so.

Chicken Bouillabaisse, Cunningham Style
serves 4-5
Ingredients
1 whole organic chicken, cut into serving pieces OR 2 breasts, 2 drumsticks, and 2 thighs bone-in and skin on
2 tablespoons olive oil
1 tablespoon unsalted butter
1 small yellow onion, chopped
1 fennel bulb, diced
1 large sprig rosemary, leaves removed and chopped
1 head of garlic, cloves peeled
2 teaspoons dried thyme
1 teaspoon whole fennel seeds
1 teaspoon saffron threads
2 pinches cayenne
1 (15 ounce) can crushed tomatoes
3 tablespoons tomato paste
About 2 cups organic chicken stock
1 1/4 cup dry white wine
24 oz Yukon Gold potatoes, halved
Kosher Salt and fresh ground pepper

Rouille, Ina Style
4 large garlic cloves,minced
1.5 teaspoons kosher salt
1 egg yolk, at room temp
1.5 tablespoons lemon juice, freshly squeezed
1/2 teaspoon saffron threads
1/4 teaspoon red pepper flakes
1 c olive oil

Preheat your oven to 325 degrees.
Heat olive oil and butter in a dutch oven or another large oven proof pan. Season the chicken on all sides with salt, pepper and rosemary. When pan is hot, add the chicken pieces (in batches) and brown on all sides. Add a splash of white wine while browning. When chicken is brown remove, set aside and cover in foil.
Add the fennel bulb and onion to hot pan and let them turn soft. Add the garlic, saffron, thyme, cayenne,tomatoes, paste, chicken stock and white wine to pot. Season heavily with salt and pepper. Simmer for 25-35 minutes, allowing to reduce a tad.
In batches, pour the sauce into a blender or food processor. Puree until smooth. Pour puree into pan along with browned chicken and potatoes. Simmer on stove for another 10 minutes. Then, cover and place in oven for about 45 minutes. Season again with salt and pepper and serve with rouille.

For the rouille: combine garlic, salt, egg yolk, lemon juice, saffron and red pepper flakes in food processor. Pulse until smooth. On low speed, slowly pour in olive oil allowing rouille to emulsify. Process until rouille is thick, yellowy and mayo like.
Serve with crusty bread atop Bouillabaisse.
BON APPETIT!

Chocolate Chip Cookies

I am not much of a cookie baker. I'd rather make a pizza or fry up some breaded chicken or shake up a cocktail. Not that I don't like cookies, I do I do I do. It's just that if I make them, I will eat them. Therein lies the problem.
When I was in elementary school my friend Meghan and I were making cookies at her house one afternoon. I don't remember exactly what happened, but somehow we added a few cups of salt instead of sugar. The cookies had to go in the trash. Those salty things must have, literally, left a bad taste in my mouth when it comes to baking cookies.
Over the years of not baking much, I have tried several chocolate chip cookie recipes. Most of which came from the back of a bag or the side of a box. I didn't like any of those recipes what-so-ever. Too crispy and flat. I don't know why I didn't immediately call up my mom for her recipe, I suppose I was determined to create my own with the help of Nestle. Welp, that theory has not worked and last night after realizing I needed cookie help, I called my mom for her recipe, which actually comes from a family friend. The secret is this: butter in your chocolate chip cookies makes them flat and crispy. And if I am going to indulge in a cookie it might as well be fluffy and gooey. (This was a great relief as I was out of butter and didn't want to send Brian to the store!!)
You can also make ice cream sandwiches with them, like Julie does. Sandwich vanilla bean ice cream between two cookies and serve for dessert.

Chocolate Chip Cookies
Makes plenty:)
Ingredients
1 1/2 cup oil
1 cup brown sugar
2 cups white sugar
4 eggs, room temperature
2 1/2 teaspoons vanilla extract
2 teaspoons salt
2 teaspoons baking soda
4 cups flour
About 24 oz of semi-sweet chocolate chips. (Ghirardelli are the best for these cookies)

Preheat oven to 350 degrees.
In your Kitchen Aide mixer using the paddle attachment, mix oil and sugars until well combined. Add eggs one at a time. Mix. Then add vanilla extract. Turn several times with spatula. In a separate bowl, combine flour, salt and baking soda. Stir with spatula. Turn mixer back on and slowly mix in dry ingredients. Once the dough has formed a cohesive ball, turn off mixer and remove attachment. Pour in chocolate chips and stir them in by hand. Refrigerate dough for a few hours or overnight. (I overnight-ed it:)
To form perfect cookies, use ice cream scoop and mold by hand, placing directly onto a Sil-Pad or un-greased baking sheet. You usually can fit 9-12 in one batch. Bake for ten minutes. You DON'T want the cookies to be golden brown. They'll be too crunchy. Watch them carefully. Take them out when they look slightly UNDERDONE. Let them cool for a moment before removing from sheet.
You will have enough dough to do at least 4 batches of 9-12 cookies each. I did 4 batches of 9 and rolled the remainder of the dough in a log, wrapped in plastic wrap and froze for later use.

Meatloaf You Will Love

I totally get why people have both a fascination and disgust with meatloaf. It is about as unsexy as any food could get. A meat loaf. Bread should come in a loaf, not ground meat...right?? Yesterday evening I was really craving meatloaf. I know...how embarrassing!! But, I was and it seemed I had all the fix-ins in my second kitchen to whip up a Magnificent Meatloaf.
This is an original Katie recipe, and I am proud to say it is the best meatloaf I have ever had. I even called my mom to tell her about it after Brian and I had finished eating. Give yourself a good twenty minutes to prepare and another hour to bake. (PS...My prayers worked last night and my oven cooperated!YAY! ) Such a great family meal. Your husbands and kids will love it.

Katie's Meatloaf
Serves 6 or 7
1.5 lbs Organic Ground Beef (Verde Farms, available at Costco in 3, 1lb pouches)
1 yellow onion, diced
4 strips thick bacon, diced
plus, 6 slices bacon
1/3 large french baguette(or about 3 slices white bread), torn into pieces, crusty parts removed
1-2 cups milk
1/2 cup jarred roasted red bell peppers, diced
5 small vine tomatoes, diced
1 large garlic clove, minced
1.5 teaspoon dried thyme
1/2 cup Parmesan cheese, grated
1 large egg
2 tablespoons Worcestershire sauce
2 ish tablespoon ketchup
Kosher Salt
1 hefty sprinkling of Johnny's seasoning salt
Freshly ground pepper

Sauce:
3/4 -1 cup Ketchup
1/3 cup Dijon Mustard
1 tablespoon Chipotle Tabasco
3/4 cup brown sugar

Preheat your oven to 350 degrees Then, tear up bread or baguette and pour milk over bread, soaking for about ten minutes. Begin by sauteing diced bacon, onion, garlic and thyme. After about 5 minutes add the roasted red peppers and tomatoes. Cook for another 5-8 minutes.
Place the ground beef in a large mixing bowl. Pour onion/bacon mixture over the beef. Add the soaked bread discarding any remaining milk.(DON'T POUR MILK IN BOWL). Add another dash of thyme along with 1 teaspoon salt and a hefty sprinkling of Johnny's seasoning salt. Pour in Parmesan. Crack one egg over beef. Then add Worcestershire and ketchup and freshly ground pepper. Mix with your hands until all ingredients are very well combined. Form the mixture into two loaves and place on lined baking sheet or broiler pan. Cut remaining bacon strips in half and lay them over top the loaves.
Next, combine the sauce ingredients: ketchup, Dijon, chipotle Tabasco, and brown sugar. Mix until well combined and pour over meatloaf. Place in oven for about 1 hour. After the meatloaf is done cooking, tent with foil and allow to rest for ten minutes.

French Onion Soup with Fontina

When I was twelve I discovered French Onion Soup. Over the next thirteen years I am sure I have had hundreds of bowls of this cheesy, yummy, delish soup.At bakeries, at breweries, at fancy pants places, at my mom's, and in my second kitchen. What could be better than caramelized onions, vino, crusty bread and gooey cheese all kicking it together in my own little bowl?? Nothing, that's what.
I have been trying to do most of my cooking on the stove lately, seeing as my oven has a bad case of SBS, as mentioned in previous postings. A few weeks ago, after one too many nights of pasta, Brian and I were in need of something different. It was snowing, I didn't feel like driving my little orange car in the snow all the way to Whole Foods. I had onions, leftover fontina and about 1/16th leftover crusty Italian baguette. While the options were not vast, the French Onion Soup with Fontina was born.
Typically, FOS is made with Gruyere. I hope the French Onion Soup police don't arrest me for using Fontina and actually enjoying it immensely!! Such an easy recipe for a cold night.

French Onion Soup with Fontina
Serves 6ish, give or take

5 large onions, sliced into half moons. ( I use yellow)
3 garlic cloves, minced
1 cube butter
3 bay leaves
1 tablespoon dried thyme
1 tablespoon brown sugar
about 1/2 bottle red wine...I might have used more:)
2 quarts beef STOCK
2-3 spoonfuls flour for thickening
1 narrow crusty baguette sliced diagonally
2 tablespoons flat leaf parsley, roughly chopped
Kosher salt and pepper to taste
Sliced Fontina, one slice for each toasted baguette
Grated Fontina, enough for sprinkling bowls

Melt the stick of butter in a large pot. Add the onions, along with the whole bay leaves, garlic, thyme, salt and pepper to taste. Cook over low to medium heat. Add a heaping tablespoon of brown sugar as onions are softening. Caramelize onions until rich in color and really "bendy"... for lack of a better word. You should cook them slow, the better the flavor and texture will be. I usually cook onions for at least 35 minutes and taste test after that mark. Once onions are caramelized, add the red wine and bring to a boil. Allow the wine to reduce for about 5-7 minutes. When wine is a bit reduced add flour, one spoonful at a time, stirring consistently. Add the beef stock and let simmer for a good ten minutes. Season with salt, pepper and fresh thyme during the last few minutes. Sometimes, I add another splash of wine.
While the soup is simmering get your broiler ready. Place baguette slices (if baguette is small, I use about 3 per person) on a baking sheet. Drizzle with a teensy amount of olive oil, salt and pepper. Place sliced fontina directly on bread slices. Bake until bread is crusty and cheese is bubbling.
Pour your soup into bowls and sprinkle in a small amount of fontina. Place fontina croutons in bowls and sprinkle with chopped parsley and additional salt and pepper. Serve immediately, and finish off the rest of that red wine.

Mucho Problemas

Okay. Blogging takes work. Blogging about food takes making dinner, or breakfast or lunch. Taking notes in a notebook. Baking the food, cooking the food. Taking pictures of the food. I mentioned a few weeks ago the probs with my computer and oven and camera. Here is the thing...my computer is still broken in a drawer, un-fixable. And, my oven. My black little rental oven- is in absolute dire straights. It goes like this: I pick up some meat to roast, some fish to fry and say a prayer that the Lord faithfully makes my oven not have SBS (spontaneous broiler syndrome). Sometimes, my incessant prayers work. A lot of times, they don't.
Take last week, for example. SBS occurred within 3 mintues of roasting Turbot. (that's fish for all who were curious)!! Then the disobedient oven shut off. I cooked the rest of the fish in an OFF oven. How, exactly, do I share a recipe for fish cooked in an overheated OFF oven??? Should I have you do the same?? (Heat your oven, the spontaneously kick on your broiler, then turn it off and guess when it's done???:) I don't think so.
Maybe this week I will get my computer fixed, maybe my oven, maybe my camera.
I just wanted to let you know that my ongoing absence is more a phase due to crappy appliances, rather than an absence of neglect.

Arugula Salad

I have a love affair with arugula. I love it's peppery taste and like to put it in pastas, sandwiches, salads...you name it. I often make this "salad" when I don't feel like making a giant, involved salad.

Arugula Salad
for one individual salad

1-2 hand fulls of arugula (rocket)
1.5 tablespoons of olive oil
sprinkle of kosher salt
Pepper
Long shavings from Parmesan cheese
juice from 1-2 small lemon wedges


Place arugula in bowl. Layer on Parmesan shavings. Sprinkle with salt and pepper. Drizzle with olive oil and squeeze juice from lemon wedges over salad. Toss lightly.

Eggplant Saute

Okay, so I have to admit that I don't really LOVE eggplant. But, I will eat it in an attempt to add variety to my diet and cooking repertoire. This is a anice little saute that is great with steak.
Totally easy too!

Eggplant Saute
1 large eggplant, peeled and cubed
1/3 onion
1 garlic clove, smashed then minced
2 medium tomatoes, chopped
2 tablespoons feta
Chopped parsley, too taste...(I like lots)
Olive Oil, Salt and Pepper

Heat olive oil and garlic in saute pan. Add the cubed eggplant, making sure it has drained. Season with lots of salt and pepper. Cook eggplant until translucent. Add tomatoes. Remove from heat and add feta and parsley.

Roasted Salmon

I love Salmon. In fact, I would it eat like...everyday if I had the chance. I grew up with a dad and a grandpa who fished in the Northwest...home of the most amazing salmon. After summer fishing trips our garage freezers would be stocked full of cod, salmon and halibut. All vacuum packed to perfection. My dad doesn't often cook. Although, we do have home video of him teaching Jay-Bird(Andrew) and I to make oatmeal. But, his cedar planked salmon is absolutely insane, it is so good. Every major occasion and party calls for this treat! The following recipe doesn't quite compare, but it is a great little dinner.
Perhaps I am biased, but I only purchase wild-caught Pacific Salmon. None of that Norwegian, Atlantic or God-forbid ANYTHING farm raised. I know I have taken a stand against farm-raised seafood before...but I just have to reiterate. JUST SAY NO... Do you really want to eat seafood that might have been fed corn or chicken feces?? Might have added chemicals for color??Have WAY less Omega -3s???
I didn't think so. Buy wild-caught!!The way God intended, I think:)
I'll get off my soap box now:)

Roasted Salmon with Mustard, Bread Crumbs and Greens

Ingredients:
2 salmon fillets, skin on
1 tablespoons Dijon mustard
1/3 c bread crumbs, homemade or store bought
Salt, pepper and olive oil
Zest from 1 lemon
Juice from 1/2 salmon
2 tablespoons parsley, roughly chopped
1 tablespoon chopped scallions

Preheat oven to 425.

On baking sheet lined with foil, lay out fillets. Drizzle with olive oil, salt and pepper. Spread 1/2 of the mustard on each fillets. Sprinkle with bread crumbs. Zest lemon over fillets. Then squeeze juice over fillets. Sprinkle 1/2 of the parsley on the fillets. Roast for about 10 minutes or until fillets are cooked through.
Serve with lemon wedges, and another sprinkling of chopped parsley and the scallions.

Quick Dinner

Last night was snowy and Brian and I didn't get home until after 7. I almost resorted to my old days of laziness and ordered a pizza. However I did have pork thawed in my sink, so I figured I might as well whip something up. This is a really simple and easy recipe you can make in a hurry when you don't have a ton of time or energy. It's not fancy, but has great flavor.

Serves about 3
about 2/3 pork tenderloin, cut into cubes
2 small heads of broccolli, seperated
1/2 head cauliflower, seperated
2 large garlic cloves, smashed then chopped
2 scallions (white and green parts), chopped
1 tablespoon ginger, grated over pork
Red pepper flakes, to taste
Soy Sauce
Olive oil, kosher salt, pepper

Steam the broccoli and cauliflower, over boiling water. (A great way to tell if it's done is if it is bright green but still has a slight firmness. No one likes soggy broc.)
Heat a deep skillet with olive oil. When the pan is hot add the cubed pork, along with the garlic and some salt and pepper. Begin to grate ginger over pork. Drizzle a splash of soy sauce over the pork. Let cook until browned on all sides, and cooked thru. Add the cooked broccolli and cauliflower to the pan with a few spoonfuls of steaming water and one more tablespoon of soy sauce. (Not too much water and soy sauce thought!!)Stir in chopped scallions, red pepper flakes and season with additional salt and pepper.Serve in bowls. Eat:)

Chicken Chili

Thought I disappeared again? Well, I assure you I am back in the Kitch getting busy. I just uploaded some pictures from Brian's new camera to his computer upstairs. (Let me remind you my camera is pretty sad and my computer is broken, tucked away in a drawer.) So excited to share some of my most recent recipes with you. I also will remind you that my broiler is still spontaneous and kicks itself on just for the heck of it. I call this sort of phenomenon part of "real adult life" and it just keeps getting realer...(is that a word??)
So, it's a given I am facing several problems in my kitchen. My eyes will be watching that oven like a hawk and I will be trying my best to upload decent pictures.
Yesterday, I didn't want to fix dinner because I was just chapters away from finishing my latest book, The Help. I could hardly put the book down. Eventually, I shut the book and ventured into my dysfunctional kitchen.
Last week I saw Ina (surprise, huh) making a "Lite" meal for her friend, another cookbook author. I couldn't get over how EASY, simple and great this "chili" sounded. Last night I pulled together a little version of my own. I can't wait to eat it for dinner again tonight.


Chicken Chili
serves 4 at the very least

2 large onions, chopped
3 garlic cloves, smashed then chopped
1 red bell pepper, diced
1 yellow pepper, diced
A few pinches of Cumin, Cayenne Pepper and Red Pepper flakes
1 large can(28oz) San Marzano tomatoes, peeled and undrained with basil
1 (14 oz) can whole stewed tomatoes
1/2 tablespoon of Jalapeno Tabasco
Cilantro
Olive Oil, Salt and Pepper
Tortilla Chips
Sharp White Cheddar Cheese, Grated
3 petite boneless, skinless chicken breasts

Preheat oven to 350 degrees.
On a baking sheet, lay out chicken. Sprinkle with kosher salt, pepper and drizzle with olive oil. Roast chicken for about 30-35 minutes or until cooked through. Sit out to cool.
While the chicken is cooking, saute onions until translucent in a large pot. Add garlic and cook for a few mintues. Add peppers, along with spices and plenty of salt and pepper.
In a food processor, pulse the tomatoes. Pour into the pot and bring to a boil. Add in cilantro and jalapeno Tabasco. Let simmer for 20 minutes. Once chicken has cooled, cut into bite size pieces and add to pot. Let cook another 20 minutes, seasoning too taste. Garnish with cheese, tortilla chips and cilantro.

How Lame Am I???

Okay, so it's true. I am the lamest blogger you have ever encountered, followed, read, etc. I take no offense to the charge. Truth is, my last post was 2 months ago, which in blog years is equal to a little less than a century or something crazy like that. I had the best of intentions with this darn blog. I cook, so why not document my cooking for my friends and my family and those who don't cook? It started off great, then slowly it fizzled out as life got busier. My sincere apologies. I don't think I had any idea of what being a real "blogger" was all about. I left you all hanging with the promise of grand Thanksgiving recipes, and still have yet to post any recipe resembling stuffing, turkey or potatoes. Thanksgiving day, I think, is where this whole blog took a bit of a turn. I agree, I had been slacking leading up to Turkey day, but what happened on Thanksgiving put a little chip of my shoulder. Bear with me as a explain my absence from blogging and cooking...

As most of you know, Brian and I are currently living in Denver, Colorado. We moved out from Cali in August. During those first few months the blog gave me something to do. I had no friends, no family, no job and I left all my paint supplies in the old house garage in Bakersfield...so thus, no hobbies. All I had was my little Mac and an ability to make some kick-ass Mac and Cheese. Blogging about food, cooking, etc seemed to be a natural way to create and share a bit of myself.
I didn't know much about blogging though. I hated any computer class I ever had to take, and the only reason I made in thru AutoCAD in my design classes was because Dr. Murray thought I was fabulous in every other class.
So I did my basic posts and went on with my day. Then, curiosity got the better of me and I started researching blogs, food blogs, family blogs, all different kind of blogs:) And guess what I found out??? My blog looked pretty lame. It was hard to navigate, there was no central index for recipes, and my pictures were stupid looking. It was a little hard to swallow. And totally depressing.
Then, I got a job and got a little distracted. I cooked less because after being on my feet in platform stilettos all day I didn't feel like cooking. I felt like drinking a glass of wine and going to bed. I still posted, albiet at a slower rate and with recipes I tried to remember as I sat at the computer.
Leading up to Thanksgiving, I was so thrilled to make my first Thanksgiving all by myself. I thought I was going to be the bees-knees with the best from scratch, totally homemade Thanksgiving. I had a cooking schedule, a million dollars worth of food in the fridge and a plethora of family recipes. Then, I ended up working a few extra days. There went my cooking schedule. My friend Caitlin called a few days before Thanksgiving for some tips and I told her I hadn't got around to posting but gave her a laundry list of what I was making. "They'll be on the site in a day or two." At the time, it wasn't a lie. But, the days before Thanksgiving got filled with work, I was missing friends and family and my morale was low. Thnaksgiving morning I woke up early and started on my revised cooking plan. I immediately knew why my mom was always getting after all of us kids. We really didn't know how much work went into this whole day. So then, I became instantaneously annoyed with Brian, who is the best guy ever. Poor Brian, he thought he was going to have a nice Thanksgiving, just the two of us. And here I was bitching and moaning about all the work. How lame.
Anyways, I stopped complaining and went on with my cooking. I put my turkey in the oven, and the other dishes in the fridge ready to be warmed when the turkey came out. After a half an hour, I basted the bird and turned down the temp. A few minutes later I heard a sizzling and went to check the oven, even though the Turkey had hours left. And that freaking bird was burnt to a crisp. The broiler was on!!!! I looked at the temp. The oven read 325 degrees but the hairs on my arms could have sizzled off, that oven was so hot. Then, the oven shut down. It broke. Error messages flashed where the temperature is supposed to be displayed. I was defeated. Alone on Thanksgiving, with a burnt (yet still raw) bird and a stupid oven that somehow was heating a good 200 degrees over the set temp. And a broiler with a mind of its own, turning on whenever it wanted. I cried. I wasn't the type of girl who burnt turkey.
Eventually, hours later we ate the turkey. And it was an amazing turkey. I was forced to reheat my sides in the darn microwave, and the turkey cooked in the oven after it was OFF. (I told you that sucker was hot.)
We ate at 9'oclock.
Looking back, it is kind of typical and hilarious. But, at the time it felt horrible. I wanted to be with family. I wanted a perfect bird. I wanted to post beautiful pictures on my basic blog of our Thanksgiving Day spread.
I didn't get what I wanted, and I didn't feel like sharing my defeat in the kitchen. Which, aside from the time I made Tiramisu when I was fourteen, hasn't really happened.
The next weekend, having recovered from Thanksgiving I prepared for my two oldest friends to come out for a visit. Our weekend was filled with food and wine and long walks and memories I will always keep close to my heart. Thing is, after that wonderfull weekend I started feeling sorry for myself. Those were the first meals I had shared with friends since August. I decided cooking is not nearly as fun when you are not sharing them with friends and family. So, why do it?
Thus, the hiatus began. I still took pictures on my crappy camera and wrote in a notebook what I was cooking. I started a new blog format on wordpress, hoping that a new site would launch me back to culinary bliss. But, the wordpress site has been harder for me to set up in a way I like. Then, a few weeks ago I dropped my computer on the kitchen floor. And now, it is broke. Another defeat.
So here I am back at square one. Sitting at the computer in the office upstairs, trying to figure out where to go from here.

I guess what I am trying to say is this: I am sorry I am so lame. I will continue sharing recipes with you. I will continue missing my old cooking group, and celebrations with friends and food in California. But, I have to start somewhere. My blog will still be basic, my pictures will not be anything Ina would be proud of. My recipes will be full of estimations and "dashes" and "sprinkles." But, I will do it all with love. Thinking of you in your kitchens, exploring new dishes and old recipes of your own.